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Angie’s Recipe of the Day: Pizza Margherita


Angie’s Recipe of the Day: Pizza Margherita

Angie’s Recipe of the Day: Pizza Margherita

Serves: 6



  • 2 cups blanched almond flour
  • 1/2 cup arrowroot flour
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup coconut oil, melted
  • 2 eggs



  • 1/2 cup buffalo mozzarella
  • 1 medium tomato, thinly sliced
  • 10 basil leaves


  1. Preheat your oven to 325 degrees Fahrenheit (163 Celsius)
  2. In a large mixing bowl, combine your almond flour, arrowroot flour, baking powder, salt, black pepper, oregano, basil, marjoram, garlic powder, onion powder, coconut oil, and eggs
  3. Mix thoroughly until a dough forms
  4. Roll the dough into a ball, and place it on a parchment-lined baking sheet
  5. Flatten the dough to a consistent thickness of 1/4-inch, forming it into a rectangle or circle
  6. Bake the dough for 20 minutes or until it becomes a firm crust
  7. While the crust is baking, make the sauce
  8. In a medium saucepan, heat the fire-roasted tomatoes and tomato paste over medium heat
  9. Add the pressed garlic, minced onion, oregano, basil, salt and pepper
  10. Stir to combine, and let the sauce simmer while the crust is cooking
  11. When the crust is done, smooth a small portion of the sauce on the pizza, using more of less depending on your preference
  12. Less sauce will yield a more crispy pizza, and more sauce will yield a softer pizza. Be careful, however, as too much sauce will make it impossible to pick up the pieces
  13. Add the mozzarella, tomato, and basil toppings on top of the sauce and bake the pizza for an additional 20 minutes
  14. Turn up the heat to 400 degrees fahrenheit (205 Celsius) after 20 minutes, and cook for a final 5 minutes
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Recipe courtesy of

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